Quinoa Risotto with Carrots and Sugar Snaps

By atallman

Ingredients

• 4 tsp butter
• 2/3 C chopped walnuts
• 1/2 sm sweet onion, finely chopped
• 2 tsp canola oil
• 1/2 tsp salt
• 1 tbsp fresh thyme, finely chopped, or 1 tsp dried
• 1 cloves garlic, crushed
• 1 1/3 C quinoa, rinsed and drained
• 1 C unsalted vegetable stock (we used Kitchen Basics)
• 1 C water
• 4 med carrots, chopped
• 1 1/2 C sugar snap peas
• 1/2 C grated parmesan

Preparation

Step 1

1.Melt butter in medium saucepan over medium heat. Add nuts and cook, stirring frequently, until golden brown, about 5 minutes. Remove nuts and set aside.
2.Add onion, oil, and salt to same pan and cook 5 minutes. Add thyme and garlic and cook until onion is golden, about 3 minutes longer.
3.Stir in quinoa and stock. Cover and cook 10 minutes. Stir in 1/2 cup water, cover again, and cook 5 minutes. Stir in carrots and the final 1/2 cup of water if needed to keep quinoa very moist. Cover and cook until carrots are tender, 10 to 15 minutes longer. Add sugar snap peas for last 5 minutes of cooking. Season with salt and black pepper to taste. Serve topped with cheese and walnuts.